MOA Foodtech Partners With Cereal Innovation Centre to Validate Egg Replacer for Industrial Bakeries

MOA Foodtech has partnered with Espiga I+D to validate its egg replacer, MOA Q5, for industrial bakeries. The Bakery Innovation Alliance will allow manufacturers to access ingredient samples, pilot formulations, and application support for recipes that reduce egg content or remove additives like E-471. Trials will be conducted on Espiga I+D’s pilot and semi-industrial equipment before production.

MOA Q5, introduced in late 2025, is a single ingredient made through biomass fermentation and acts as an emulsifier. It has been validated for bakery, pastry, and pasta applications and does not require Novel Food authorization. The partnership comes amid pressure in the industry to reduce egg dependence due to volatile egg prices and demand for cleaner labels and better nutrition, driving the need for reformulation projects and innovative solutions like MOA Q5.